These last minute Thanksgiving desserts don’t skimp on flavor.
You’ll save time, impress your friends, and eat better when you make a quick cold pie for the pie table. With a name like Pumpkin Ginger Snap Banana Cream, you know it will be popular.
It’s one of three flavors made from one pie method offered by recipe creator, Amy Richardson. Her last minute Thanksgiving desserts will please a crowd.
Pumpkin Ginger Snap Banana Cream Pie
- 16 ginger snap cookies, crushed
- 1 row of Vanilla Oreo Thins, crushed
- 1/4 cup butter, melted
- 1 can sweetened condensed milk
- 1 cup very cold water
- 1 large package instant vanilla pudding
- 1 cup Pumpkin purée
- 3/4 tsp pumpkin pie spice
- 2 cups heavy cream, whipped to stiff peaks
- Fresh bananas
- Assemble the crust by tossing together crushed cookies and butter. Press firmly into pie or tart pan, and bake at 350 degrees for 8-10 minutes or until lightly brown. Remove from oven and cool completely.
- With an electric mixer, beat condensed milk, pudding and water together for about 2-3 minutes, refrigerate to firm if necessary.
- Whisk in pumpkin purée and spice until even. Stir in a couple of dollops of whipped cream to lighten. Fold in remaining cream, and spoon evenly into crust.
Refrigerate until ready to serve.
- To serve, top with fresh sliced bananas and additional whipped cream.
Make variations with instructions at Amy’s website: www.greattastebuds.wordpress.com
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Amy Richardson is a longtime food and party contributor for KSL’s Studio 5. She is a self-taught home cook, recipe innovator, food stylist and food photographer. She shares her enthusiasm and creativity by bringing together beautiful food and family, to make wonderful memories!